1 whole 1.2kg Silver fish / Cape Bream filleted and bones set aside. Discard the head.
250g peas cooked
300ml white wine
1 stick celery
1 garlic clove
2 slices lemon
½ bunch parsley
1t corn flour soaked in water
Keep the fish bones to make a fish stock
In a pot place the fish bones, onion, wine, garlic, celery and lemon. Place on the stove and bring to the boil. Cook on a medium heat for 15 – 20 minutes or until you have about 100ml liquid left. Strain the stock. Place the stock back on the stove with 250ml cream, bring to the boil. Thicken with corn flour. Blend in the parsley, season to taste with salt. You may need a squeeze of lemon juice.
6 button mushrooms sliced
1 onion sliced
2T bread crumbs
Salt and pepper
Place the mushrooms and onions in a baking tray. Season the fish with salt and pepper and place skin side down on the bad of onions and mushrooms. Crumble the feta over the fish and sprinkle with breadcrumbs. Drizzle a little olive oil over the top. Place in the oven to bake. Bake the fish on 200 C degrees for roughly 8 – 10 minutes depending on the thickness of the fish. About half way through cooking; squeeze half the juice of a lemon over it and return to the oven to finish cooking.
Serve the fish on mashed potatoes with a few peas and drizzle with the parsley velouté.
Take a look at how Chef Kerry prepares the dish in the video below.